Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad
packages chopped frozen spinach, thawed and squeezed to remove excess moisture
grated Parmesan (3 ounces)
regular lasagna noodles (not no-boil)
grated mozzarella (6 ounces)
red wine vinegar
kosher salt and black pepper
small head romaine lettuce, cut into strips (about 8 cups)
cucumber, thinly sliced
small red onion, thinly sliced
In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.